These Irish spring rolls with corned beef are so tasty, so filling, and so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!
Ingredients
- ½ quarts oil for deep frying: 1 piece
- ounces chopped corned beef: 4 piece
- steamed cabbage: 1 cup (shredded)
- cooked potatoes: 1 cup (diced)
- carrot: 1 cup (shredded)
- onion: 0.5 cup (thinly sliced)
- salt and pepper: (to taste)
- (7-inch square) egg roll wrappers: 8 piece
Metric Conversion
Stages of cooking
-
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
-
Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
-
Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
